Blood Orange & Ginger Shrub- we are talking about an odd sounding, old fashioned beverage that has nothing to do with gardening or hedges. The shrub was a popular drink in America during the colonial times, and referred to a vinegared fruit syrup mixed with water, alcohol or sparkling water, also called a drinking vinegar. The British have their own version of a shrub, a fruity alcoholic cordial, without the vinegar. Recently, shrubs have had a revival in bars and restaurants, and for good reason, they are refreshing, tangy and delicious! Shrubs are easy to make, and have only three ingredients, fruit juice, sugar and vinegar. They can be made in two ways, hot or cold, and in our recipe for Blood Orange & Ginger Shrub, we opted for a slightly modified cold version. This recipe is adapted from Food in Jars.
Yield: 1 1/3 cups shrub, serves 6-7
- 1 cup fresh blood orange juice (we used juice from 5 blood oranges and 2 regular oranges)
- 3 inches peeled fresh ginger, chopped into 4 pieces
- 1 cup sugar
- 1/3 cup cider vinegar
- Sparkling water (optional for serving)
- Add the orange juice, ginger and sugar to a medium bowl or large measuring cup. Stir to combine. Let the liquid sit until all the sugar is dissolved and no crystals are visible, about one hour.
- Remove the ginger, strain the liquid if you would like a clearer color. Add the vinegar, mix, cover and refrigerate. The shrub will keep up to 3 weeks in the refrigerator.
- Drink it- mix 3-4 tablespoons of the Blood Orange & Ginger Shrub with sparkling water, or in a boozy drink.
- Mix it-with salad dressings or sauces
- Drizzle it- on ice cream or brownies